Miniature Pumpkins Stuffed with Rice, Raisins and Almonds
4 miniature pumpkins
1/4 cup raisins, plumped
1/4 cup butter
1/2 cup minced onion
1 cup cooked rice
1/2 cup slivered almonds or pine nuts
1/4 teaspoon cinnamon
1 slightly beaten egg
Preheat oven to 350 degrees. Place whole pumpkins in a baking pan and surround with 1 inch of water. Bake 30 to 45 minutes until blade of knife penetrates pumpkins easily (you could also microwave for about 10 minutes). Let cool, then cut across top to make a lid. Scoop out flesh, discarding seeds and stringy fibers. Coarsely chop flesh.
Cover raisins with a little water and bring to a boil. Cover and let sit while you proceed with the rest of the filling.
Sauté onions in melted butter. Combine with pumpkin, rice, almonds, raisins, cinnamon and salt and pepper to taste. Bind with beaten egg and fill pumpkin shells. The filling will rise above top of shells. Top each with its hat. Bake at 350 degrees for 30 to 45 minutes.